Apple Strudel Coffee Cake

Apple Strudel Coffee Cake

We made this on a whim from my 1990s Pampered Chef cook book, and it was AMAZING!! It calls for a baking stone, which I used, but I'm sure a baking sheet would be fine, assuming you can fit it.
Let's be real, it's pretty much dessert for breakfast so don't get too carried away. I will offer the disclaimer now: THESE ARE NOT HEALTHY. They are a yummy treat that you will enjoy very much -- then go for a 4 mile run. :)

Ingredients:
2 packages refrigerated crescent rolls
1 package (8oz) cream cheese, softened
1/4 cup powdered sugar
1 egg yolk
1/2 tsp vanilla extract
1 can (21oz) apple pie filling

Directions:
1. Preheat oven to 350 degrees.
2. Unroll crescent tolls and separate into 16 triangles. Arrange 12 triangles in a circle with wide ends toward the outside of baking stone. Keep your points from meeting. You'll mess with this later.
3. Roll the dough so the seams come together. Then form a slightly raised edge along the outside and the center (See, I told you you'd be messing with it!)
4. In a bowl, combine cream cheese, powdered sugar, egg yolk and vanilla. Stir until smooth. Spread over the dough.
5. Spread pie filling evenly over the cream cheese mixture.
6. Using a pizza cutter, cut your remaining 4 dough triangles into thirds (so you have 12 skinny ones.) Arrange them evenly over top of the filling so it looks like bicycle spokes.
7. Bake 25-30 minutes, or until dough is golden brown. Cool 15 minutes to set.
8. Eat up! Remember to use self-control. It is very easy to eat 3, 4, 5, 6 pieces without even realizing it. SO GOOD!

The cookbook also included a recipe for a glaze, if you want to up the sugar- and taste-anty.

1/4 cup powdered sugar + 2-3 tbsp milk -- whisk until smooth and drizzle over the coffee cake after baking. (I added a little vanilla to mine too!) 

Zucchini Chips

Zucchini Chips

I have the most difficult time getting my boys to eat vegetables, so I've resorted to turning everything into chips or fries or hiding it. There chips are delicious and the breading and cheese make then crispy! They taste best when they're fresh, so don't plan on keeping them all week!

Ingredients:
1/4c whole wheat breadcrumbs
1/4c parmesan cheese
1/8tsp black pepper
1/2c whole wheat flour
1c cold milk
1tsp apple cider vinegar
2 1/2 cups sliced zucchini (about 2 zucchinis)

Directions:
1. Preheat over to 425 degrees.
2. In a medium bowl, combine breadcrumbs, cheese and pepper.
3. In a separate bowl, combine flour, milk and vinegar.
4. Dip zucchini in flour mixture, then coat in breadcrumb mixture.
5. Place coated zucchini slices on a baking sheet (I used parchment paper to prevent sticking and for easy clean up)
6. Bake for 30 minutes, flipping at 15 minutes.
7. Enjoy!

This recipe is from Clean Eating. Thank you!

Breakfast Cookies

Breakfast Cookies

These are hardly cookies, but they're sure delicious! No flour, no dairy, and no sugar added!

Ingredients:
1.5 cups oats
2-3 super ripened bananas
1 cup unsweetened applesauce
1/2 cup craisins (or any dried fruit, really!)
1/2 tbsp cinnamon

Directions:
1. Preheat oven to 350 degrees.
2. Mix everything together.

3. Drop dough balls on a greased baking sheet.

4. Bake approximately 35 minutes and enjoy!

White Strawberry Sangria

White Strawberry Sangria

I made this today for girls' day, and I couldn't believe how simple it was! And I love strawberries!

Ingredients:
1 bottle dry white wine (I used Pinot Grigio)
1/2 cup strawberry schnapps (I used Strawberry Pucker)
1/4 cup sugar
2 cups fresh sliced strawberries

Directions:
1. In a 2-quart pitcher, stir together wine, strawberry schnapps, and sugar until sugar is dissolved.
2. Add sliced strawberries.
3. Cover and chill for 1-4 hours.
4. Serve over ice. 

Chicken Spinach Lasagna

Chicken Spinach Lasagna

Sorry for the awful delay between posts! I have SOOO many recipes and pictures and tutorial to share with you, I just haven't uploaded them!! I won't offer excuses. Instead, I'll give you one of the tastiest recipes I've found yet! This lasagna is SO much better than the classic spaghetti-style lasagna, and it's way healthier!! Just remember to give yourself about an hour and a half because it takes an hour in the oven!! It is absolutely worth it. It got three smiley faces from my family (the best score a dish can earn!)

Ingredients:
10oz frozen spinach, thawed and drained
2 cups cooked shredded chicken
2 cups grated cheddar cheese
1/3 cup chopped onion
1/2tsp salt
1/4tsp pepper
1tbsp low-sodium soy sauce
1 can cream of mushroom soup (10.75oz)
1 cup sour cream
4oz sliced mushrooms
1tbsp corn starch
1/3 cup mayonnaise (this was in the original recipe, but I just left it out!)
6 cooked lasagna noodles
1 cup parmesan cheese

Directions:
1. Preheat oven to 375 degrees.
2. Mix first 12 ingredients (spinach through mayo, if using).

3. Put a layer of cooked noodles in the bottom of a greased lasagna dish.

4. Spread half of the chicken mixture over the noodles.

5. Place another layer of noodles on top and spread with remaining chicken mixture.
6. Top with parmesan cheese.

7. Back for 1 hour. Let cool 15-20 minutes to set before cutting.
8. Eat it up! So yummy!

Let me know what you think!